Doubtful, they go through a pretty rigorous cleaning process. Now the orchard, the apples, the press and the cidery itself develops it's own unique yeast culture over the years allowing for a consistent product and takes 90% of the guesswork out of using 'wild' yeast.

__________________In all the states no door stands wider,
To ask you in to drink hard cider

Since my goal isn't to have a sweet cider, but rather to have created an environment where brett and saccharo ferment in tandem, I am going to let it continue on. Its encouraging that the fermentation is on track with my lambic fermentations, but I have no idea what is going to happen.